HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Honey Chicken
Caribbean Honey Chicken

Caribbean Honey Chicken

with Corn-Cauli Rice & Mayo

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Enjoy a flavour-packed, guilt-free and nutritious meal with our brand-new cauliflower rice! With colourful veggies stirred in and topped with our classic Caribbean-spiced chicken, we know you'll be glad you took the plunge and gave this low carb delight a go.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsQuick PrepUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ tin


3 clove


1 packet

chicken breast

1 packet

cauliflower rice

1 bag

baby spinach leaves

1 sachet

chicken-style stock powder

1 packet



1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

½ tbs


20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2247 kJ
Fat28.3 g
of which saturates9.6 g
Carbohydrate25.3 g
of which sugars17.8 g
Dietary Fibre7.4 g
Protein36.5 g
Sodium1657 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Thinly slice carrot into rounds. Drain sweetcorn (see ingredients). Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.


• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and sweetcorn until tender, 4-5 minutes. Transfer to a bowl. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from the heat, then add the honey and turn chicken to coat. Transfer to a plate and cover to keep warm.

TIP: The chicken is cooked through when it's no longer pink inside.


• Wipe out frying pan and return to a high heat. Cook the butter and cauliflower rice, stirring, until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Add carrot, sweetcorn, baby spinach leaves and chicken-style stock powder and stir to combine. Season to taste.


• Slice Caribbean honey chicken. • Divide corn-cauli rice between bowls. Top with chicken. • Serve with mayonnaise.